| Prep Time | 20 minutes |
| Cook Time | 15 minutes |
| Servings |
servings
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Ingredients
For The Dough :
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 2 tbsp rice flour to make it crisp
- 1 tbsp Ghee or Oil
- salt to taste
- water as required to knead
For Kheema :
- 500 gms Mutton mince / Kheema
- 1 onion finely chopped
- 5 cloves garlic minced
- 1 inch ginger minced
- 2 Green Chilies chopped
- 3-4 mint leaves finely chopped
- 4 sprig coriander leaves finely chopped
- 3-4 tbsp yogurt whisked
- 4 tbsp cooking oil adjustable
For Seasoning :
- 1.5 tbsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 1 tsp Red Chili Powder
All Spice Mix (For roasting and grinding) :
- 2 pods Green Cardamom
- 3 Cloves
- 4 Black Pepper Corns
- 1 inch Cinnamom stick
- 1-2 Black Cardamom
- 1 tsp Mace powder
- 1 tsp Shahi jeera / caraway seeds
Ingredients
For The Dough :
For Kheema :
For Seasoning :
All Spice Mix (For roasting and grinding) :
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Instructions
- To begin making the Mughlai Kheema Paratha recipe, mix all the ingredients mentioned under dough and add water to make a soft and smooth dough.
- Cover the dough with a muslin cloth and keep aside while you prepare the filling.
- Wash and rinse mutton kheema under tap water thoroughly and pass through a sieve. Collect the washed kheema in a bowl and set aside.
- Heat a pan and dry roast all the whole spices mentioned under ‘all spice mix’. Do not burn them, and let them cool.
- Grind the roasted spices into fine powder and store in a air tight jar for further use in curries etc,
- Heat oil in a wok and add chopped onions. Sauté till they are golden.
- Now add minced ginger and garlic along with chopped green chilies. Fry till raw smell goes of and is brown in colour.
- Add washed kheema and curd together and mix well. Keep the flames high till curd starts leaving water.
- Simmer the gas and add salt, coriander powder, turmeric powder and 1 teaspoon all spice mix and mix nicely. Close the lid and let the kheema cook until soft and tender.
- Once the kheema is cooked, higher the flames, and fry till it starts drying and oil starts showing up.
- Add chopped mint and coriander and quickly give a nice mix again and turn off the gas. Let the kheema cool till room temperature.
- Meanwhile in a separate bowl, beat eggs nicely and keep aside.
- Heat a non stick tawa / pan. Pinch a large size lobe from the dough and roll to make a big chapati.
- Place the chapati on a heated pan. Immediately spread 2 to 3 tablespoon of beaten egg evenly on the roti.
- Take a large spoon of kheema mix and place on the centre of the chapati over the beaten egg.
- Now carefully close all sides of paratha to make a square.
- Add oil from sides and shallow fry the parathas till they are golden and crisp from all sides.
- Transfer the paratha to the serving plate and serve hot.
- Serve Mughlai Kheema Paratha along with Dhaniya Pudina Chutney and Boondi Raita for a weekend lunch or dinner.
Recipe Notes
If you like this recipe, then try making at home and share your views and feedback on it in comments below.
Love : Shaheen
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